Recipe: Seafood Antipasto Alla Venezia
Categories: New, Text, Import
Yield: 1 Servings
6 md Shrimp, cleaned, peeled 6 sm Mussels, bearded, scrubbed 6 lg Clams, bearded, scrubbed 6 sm Razor clams, bearded, -- scrubbed 6 lg Mussels, bearded, scrubbed 6 sm Calamari, cleaned, gutted 1 sm Lobster, 1 lb 1 lb Crab meat 1 c Extra virgin olive oil Juice and zest of 4 lemons 1 tb Hot chili flakes 2 bn Italian parsley, finely -- chopped
Bring 6 quarts water to boil and set up ice bath.
Cook shrimp for 1 1/2 minutes and plunge into ice bath. Cook calamari 1 minute and do the same. Cook lobster for 8 minutes and then cool in ice bath.
In a large saute pan, place mussels and clams with 1 cup of water and bring to a boil. Cover and steam, removing each shellfish as it opens until they are all done. Discard those shellfish which do not open. Keeping each open shellfish separate, dress each individually with 1 to 2 tablespoons extra virgin olive oil, a touch of lemon juice, a pinch of chilies and 1 to 2 tablespoons parsley. Do the same with the crab meat. Arrange all the seafood on a big platter. Garnish with lemon wedges and serve.
Yield: 4 servings
Recipe by: Molto Mario MB1D15 Posted to MC-Recipe Digest V1 #605 by Sue <email@example.com> on May 11, 1997
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